3. Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.

4. Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.

Related Recipes

Serve this dish with a salad of baby greens dressed in a raspberry vinaigrette. Be sure to shred the soy cheese by hand—fat-free soy cheese is too rubbery for the food processor and can crack the work bowl. Washing the mushrooms after they’re sliced adds moisture needed during ...read more

This colorful and satisfying open-faced omelet makes a delicious easy meal. If you dont own an ovenproof nonstick skillet, use a regular nonstick skillet and wrap the handle in foil. Meal Plan: First, make a fresh spinach salad. Remove and discard stems from 10 oz. fresh ...read more

Tender chunks of eggplant get a spicy kick from harissa, the signature chile-garlic sauce of North Africa. When the vegetables are cooked, eggs are cracked onto the surface of the stew and baked until just set for a dramatic presentation. ...read more

A jar of roasted red peppers gets blended into a tangy sauce for a frittata that’s filled with chopped artichoke hearts and mushrooms. For the prettiest presentation, serve right away—the artichokes and mushrooms may discolor the frittata base over time (even though the frittata ...read more

Almost anything tastes better with mashed potatoes on top. The “glorified” part is the addition of mushrooms and baby peas—or you could use corn instead—to the usual ratatouille suspects: eggplant, tomatoes and zucchini. You can make and chill the filling a day before you bake ...read more